Blueberry-Ricotta Pancakes Recipe

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Blueberry-Ricotta Pancakes
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Ingredients:

Directions:

  1. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda and nutmeg in a small bowl. Whisk ricotta, egg, egg white, buttermilk, lemon zest and juice in a large bowl until smooth. Stir the dry ingredients into the wet ingredients until just combined.
  2. Brush a large nonstick skillet with 1/2 teaspoon oil and place over medium heat until hot. Using a generous 1/4 cup of batter for each pancake, pour the batter for 2 pancakes into the pan, sprinkle blueberries on each pancake and cook until the edges are dry and bubbles begin to form, about 2 minutes. Flip the pancakes and cook until golden brown, about 2 minutes more. Repeat with the remaining oil, batter and berries, adjusting the heat as necessary to prevent burning.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 908.73 Kcal (3805 kJ)
Calories from fat 267.31 Kcal
% Daily Value*
Total Fat 29.7g 46%
Cholesterol 243.48mg 81%
Sodium 681.67mg 28%
Potassium 1059.44mg 23%
Total Carbs 121.61g 41%
Sugars 46.27g 185%
Dietary Fiber 9.55g 38%
Protein 38.81g 78%
Vitamin C 8.1mg 14%
Iron 3.1mg 17%
Calcium 783.9mg 78%
Amount Per 100 g
Calories 132.24 Kcal (554 kJ)
Calories from fat 38.9 Kcal
% Daily Value*
Total Fat 4.32g 46%
Cholesterol 35.43mg 81%
Sodium 99.2mg 28%
Potassium 154.17mg 23%
Total Carbs 17.7g 41%
Sugars 6.73g 185%
Dietary Fiber 1.39g 38%
Protein 5.65g 78%
Vitamin C 1.2mg 14%
Iron 0.4mg 17%
Calcium 114.1mg 78%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19.8
    Points
  • 24
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium

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